Enjoying a session of sakura sencha. Now that I've improved my brewing technique I'm enjoying it enough to buy a bag when the 2011 is available.

I think that part of the improvement comes from moving my new Varietea kettle to the table. I keep the water at the appropriate temperature, which sometimes means higher temps for subsequent steeps. Before, I carefully measured the temperature for the first steep, but just used the cooling water for subsequent steeps!

Just learned something about Dan Cong from Tim, so he can be my DC tutor! That leaves Pu and Yancha ... Brandon for Pu-erh, and then both Tim and Brandon for Yancha. In return, I would tutor them in Japanese greens ...

Began the TD with 7132 Organic asamushi with the Mrs. Next up, Miyabi ... clearly not enough tea, but they were great.

Today has been a quiet teaDay: TGY, and Xue Dian Mei Lan, and that's it. I think I have a pretty good handle on the TGY, and the Mei Lan is so mellow and forgiving it's hard to have a bad brewing, but I haven't gotten many every-infusion-perfect sessions with it, because it's easy to get a few mediocre infusions amidst the fine ones. I could definitely use some tutoring for that one.